Slow cooker pumpkin soup
Ingredients
- 2 tbsp rapeseed oil
- 3 onions (480g), chopped
- 30g ginger, peeled and chopped
- 3 large garlic cloves, chopped
- 1½-2 tbsp medium curry powder
- 1 tsp ground coriander
- ½ tsp crushed dried chillies (optional)
- 1kg pumpkin or butternut squash (flesh only), cut into cubes
- 1 tbsp vegetable bouillon powder (ensure vegan, if needed)
- 400g can coconut milk
- 180g dried red lentils
- 15g coriander, chopped
Organization Tags
Tags easily organize your Recipe Library
Comments